Description
Budget-friendly bakery-style blueberry muffins made with pantry staples and frozen berries, costing less than $3.50 for the entire batch.
Ingredients
Scale
- 2 ½ cups (315g) All-Purpose Flour
- ¾ cup (150g) Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 cup (240ml) Milk
- ½ cup (120ml) Vegetable Oil or Canola Oil
- 1 ½ cups (225g) Frozen Blueberries
Instructions
- Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease with oil spray.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until uniform and free of lumps.
- In a separate smaller bowl or jug, whisk the milk and oil together until fully combined and smooth.
- Pour the wet mixture into the dry mixture. Stir gently with a spatula or wooden spoon until the flour just disappears; the batter should remain lumpy. Do not overmix.
- Gently fold in the frozen blueberries, distributing them evenly without over-stirring.
- Scoop the batter into the muffin cups, filling them almost to the top.
- Bake at 400°F (200°C) for 5 minutes. Without opening the door, reduce the heat to 350°F (175°C) and bake for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
Do not thaw the blueberries before mixing, as this will turn the batter blue and mushy. Use the two-stage temperature method (400°F then 350°F) to achieve a tall, domed top. Do not overmix the batter to avoid tough muffins. Store in an airtight container at room temperature for up to 2 days, or freeze individually for up to 3 months.
- Prep Time: 12 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 18
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: blueberry muffins, budget baking, cheap recipes, bakery style muffins, frozen blueberry muffins, single serving baking, easy muffin recipe